1 medium butternut squash - cut into smallish pieces
1 medium onion - diced
4 cloves garlic - chopped
2 1/2 to 3 cups water
pepper to taste
herb seasoning (salt-free) to taste
cooking spray (or 2 tablespoon olive oil if desired)
soy milk if desired
Using cooking spray to coat, saute the onion in a pot or pan until it is soft.
Add in the garlic and continue sautéing for a few more minutes.
Add the water and squash at the same time and bring to a boil. Turn heat down and simmer for as long as it takes to soften the squash completely, usually less than 45 minutes (I usually forget about it and come back an hour later, haha, it does no harm).
Take the contents of the pot and pour it all into a blender. Blend thoroughly, and add in spices to your liking.
Thats it! Your soup is finishe'd and ready to be devoured.
This soup does NOT need salt, just a bit of pepper (and herb seasoning if you have it) for a kick. Soy milk adds a nice touch of creaminess and flavor (I love Silk Light the best, at only 70 calories per serving).
This is the easiest and most stripped down version of any Butternut Squash Soup recipe - yet it is packed with yummy flavor from the squash and is VERY good for you, without any unnecessary added fat or calories. Yeh to that:) ENJOY!